Grilled pork chops
Juicy paprika and thyme marinated pork chops grilled to smoky perfection. A simple overnight marinade delivers bold flavour and tender meat - ideal for summer barbecues or quick grilling indoors.
Updated : 04 December, 2025
Easy
More than 1 hour.
Ingredients
4
Garlic
1 tablespoon
Smoked paprika
1 tablespoon
Thyme
1
Lemon
3 tablespoon
Olive oil
4
Bone-in pork chops
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the marinade by crushing the garlic and mixing it with the paprika, thyme, lemon juice, oil, and plenty of salt and pepper. For extra flavour, gently bash the thyme leaves with a rolling pin before stirring them into the mixture.
Step 2
Marinate the pork chops in a bowl covered with cling film (avoid plastic bags as bone edges can pierce them) for at least 2 hours, but preferably overnight for deeper flavour.
Step 3
To barbecue, heat the charcoal until the coals turn grey and hot, using tongs to move any pieces that haven’t caught into the centre. Once ready, spread the coals out so the grill can sit evenly on top. If using a grill indoors, preheat to high.
Step 4
Remove the chops from the marinade and, using kitchen scissors, make several small cuts through the rind of each chop to ensure even cooking.
Step 5
Spray the barbecue grill or grill pan with cooking oil to prevent sticking. Cook the chops for around 4 minutes on each side over the hottest central area of the grill, turning when nicely charred. They are done when the centre is firm rather than squishy when pressed with tongs.
Author note
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